The Cavignac & Wilson Story

A Self-Taught Challenge

Christophe Cavignac, 52, arrived in Cambodia just before the Covid period. Self-taught and passionate, he decided to embark on a particularly bold challenge in a tropical climate: the production of traditional French hard and soft cheeses.

From Resourcefulness to Excellence

After months of intensive research, the adventure began humbly. Christophe transformed a simple bedroom into an improvised laboratory. Ingenuity was key: sensors modified air conditioners to recreate the atmosphere of a ripening cellar, the first molds were handcrafted from PVC, and complex logistics were set up to import the ferments essential for Camembert fermentation.

"A passion without compromise: 100% Raw Milk."

Transparency & Commitment

Producing exceptional cheese in Cambodia represents a major economic challenge. The price of local fresh milk is particularly high, as is the electricity needed to maintain our climate-controlled cellars constantly.

Despite these structural constraints, we make a point of offering our raw milk cheeses at prices equivalent to, or even lower than, standard prices in France. This is our commitment to making quality accessible.

The Rise of a Collection

From these artisanal beginnings a great gastronomic adventure was born. The range quickly expanded: Brie, Saint-Marcellin, Feta, Raclette, Tomme, Boursin, Fromage Blanc, and Halloumi. Today, innovation continues with new goat milk products.

After several years of effort and resilience, Cavignac & Wilson has established itself as a reference, recognized throughout the Kingdom for its authenticity and respect for cheesemaking expertise.